Event Menus

Burlington Country Club will gladly customize menus, displays and specialty items to assist you in adding a personal touch to your event or celebration. These may include dinner or hor d'oeuvres stations, per person packages, dessert buffets, morning or meeting breaks and more.

Executive Chef John Brandes takes great pride in preparing tasteful and elegant fare that matches the unrivaled ambiance of the club's setting.

| Epicurean Buffet | White Glove Dinner Buffet |
| Plated Dinner | Hor D'oeuvres | Beverage Information |

Chicken Scallopine - Sauteed breast of chicken topped with a white wine, lemon & caper sauce

Chicken Sonoma - Sautéed breast of chicken, wild mushrooms & California sun dried tomatoes topped with a chicken-ginger veloute

Chicken Marsala - Sautéed breast of chicken topped w/a delicate sauce of Marsala wine, mushrooms & cream

Orchard Chicken - Sauteed chicken breast topped with MacIntosh apple slices with a Vermont maple syrup and spiced cider glaze

Seafood Selections

Fillet of Salmon - A baked salmon fillet either topped with a lemon dill cream sauce or glazed with Vermont maple syrup, honey, and lemon

Almond Crusted Salmon - A salmon fillet encrusted with almonds, pan seared and topped with a light sesame-ginger sauce

Lobster Tail - A broiled cold water lobster tail served with lemon and drawn butter

Baked Scrod with Lobster Sauce - Baked New England Scrod fillet topped w/lobster sauce

Meat Selections

Roasted Sirloin of Beef - Sliced garlic & black pepper encrusted beef topped with a port wine & mushroom sauce

Prime Rib Au Jus - Cracked black pepper & herb-rubbed, slow-roasted prime rib served with natural juices

Veal Madiera - -Sauteed veal cutlet topped with mushrooms in a sweet Madiera wine sauce

Roasted Tenderloin of Beef - Herb encrusted, slow roasted tenderloin of beef, sliced into medallions and topped with gorgonzola demi-glace

Filet Mignon - Beef tenderloin grilled & topped with Merlot sauce ~ Single Filet, 6oz. ~Twin Filets, 4oz. each                   

Rack of Lamb - Herb rubbed rack of lamb served with natural juices & minted apple jelly

Au Poivre Sirloin - Sirloin steak crusted with cracked peppercorns with a cracked black peppercorn sauce

Mixed Platter

Surf and Turf - Grilled filet mignon topped with a Merlot wine sauce paired with two seafood stuffed jumbo shrimp

Filet Mignon & Salmon - Grilled filet mignon paired with salmon fillet topped with a lemon dill sauce

Lobster Tail & Filet Mignon - A 5 oz. lobster tail served w/drawn butter, paired with a grilled filet mignon with Merlot wine sauce

Seafood Combo - A trio of baked salmon, scrod and shrimp served with a light lemon cream sauce

Entrée Accompaniments (choose 1 of each)

Appetizers
Greek Salad ~ Tossed Mesclun Greens ~ Caesar Salad ~ Cream of Broccoli & Vermont Cheddar Soup ~ Lobster and Tomato Bisque

Vegetables
Fresh Medley of Seasonal Vegetables ~ Honey Glazed Baby Carrots ~ Steamed Broccoli with Hollandaise

Starch
Oven-Roasted Herbed Red Potatoes ~ Jeweled Rice or Wild Rice Pilaf ~ Horseradish Mashed Potatoes

Dessert
Cheesecake w/Strawberries ~ Apple Pie w/Vanilla Ice Cream~ Key Lime Pie ~Raspberry Mousse in Chocolate Shell ~ Apple Streusel w/Vanilla Ice Cream ~ Carrot Cake ~ Chocolate Layer Cake

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Butlered Hors D'oeuvres (Based on 50 pieces)

Displayed Hors D'oeuvres (Displays feed approximately 50 guests)

Chafing Dish Displays

Cocktail Hour Package

A selected mixture of displayed and butlered hor d'oeuvres
(only to be sold with plated dinners of buffets)
Vermont Cheese Display ~ Vegetable Crudité ~ Smoked Kielbasa Display ~ Sliced Fresh Fruit Display ~Tomato, Basil & Mozzarella ~ Spanakopita ~ Vegetarian Stuffed Mushrooms ~ Maryland Crab Cakes ~ Sea Scallops Wrapped w/Bacon ~Vegetable Egg Rolls ~ Oriental Chicken Skewers ~ Asian Flank Skewers

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Beverage Information

Burlington Country Club will gladly customize your beverage needs for your event.

Some customized options may include:

Open Bar—The host offers bar services for their guests and will pick up the bill for those services.  The bill is calculated by a consumption basis.

Cash Bar—The guests pay cash for their beverage needs.

Open Beer and Wine---The host pays for their guests beer, wine and soda.  All spirits and cordials are purchased by guests on a cash basis.

Split Open Bar---The host offers bar services during the Cocktail/Hors D'oeuvre hour and will pick up the bill for those services.  At the time dinner is served, the bar service will switch to a cash bar for the rest of the function.

Predetermined Dollar Bar---The host and banquet coordinator will agree on a predetermined dollar amount, the host is notified and a decision will be reached as to whether to continue on the tab or switch to a cash bar.

Wine Service with Dinner---The host may choose to have wine poured during the meal.

Gratuity---Hosted bars are subject to a 19% service charge.

If attended bars do not meet a $300.00 minimum in revenues, a $100.00 bartender fee will be charged.

**In order to encourage a responsible drinking environment, BCC will not serve shots of liquor or multiple shot liquor drinks.  The banquet bar will close one-half hour before the scheduled end of all events.  Banquet bars will not exceed five hours in total length.**

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